Créé avec l’IA
Chickpea and Potato Curry
30 min 190 kcal par portion Facile
Ingrédients
4 Portions
- potatoes2 medium
- onion1 large
- tomatoes2 medium
- chickpeas15 oz
- cumin seeds1 tsp
- coriander powder1 tsp
- turmeric powder0,5 tsp
- mild chili powder0,5 tsp
- vegetable oil2 tbsp
- saltto taste
- water2 cups
- fresh cilantrofor garnish
Instructions
- 1
Peel and dice the potatoes into small cubes.
- 2
Finely chop the onion and tomatoes.
- 3
Heat the vegetable oil in a large pan over medium heat.
- 4
Add the cumin seeds and let them sizzle for a few seconds.
- 5
Add the chopped onion and sauté until golden brown.
- 6
Add the chopped tomatoes and cook until they soften.
- 7
Stir in the coriander powder, turmeric powder, and mild chili powder.
- 8
Add the diced potatoes and mix well to coat them with the spices.
- 9
Drain and rinse the chickpeas, then add them to the pan.
- 10
